June 9th felt like a day for the record books; positively sweltering. Despite the heat the Gibbes was teeming with activity for a classy courtyard reception for the wedding of Stephanie and Ben. Stephen Duvall Catering & Events delicately decorated the courtyard in gold linen and sheer ivory over gold chivari ballroom chairs. Tiger Lily created a combination of cascading flower arrangements and smaller full florals with a lot of greenery and ivory roses. The tent was draped in a semi-sheer liner with twinkling string lights showing through and wrought iron chandeliers brought some color and substance.
Following the ceremony at First Scots Presbyterian guests were greeted to a cool cocktail hour on the first floor of the Gibbes Museum of Art. They sipped on libations and enjoyed a selection of fancy passed hors d'oeuvres such as Duck Satays with Sesame Orange Glaze and Shiitake Mushrooms Stuffed with Foie Gras and Port Wine Demi Glace Reduction, YUM-O, as Rachael Ray would bark!
After the cocktail hour, the outside temperature had cooled to a comfortable level and wedding guests were seated in the courtyard for a high class 3-course dinner which included She Crab Soup with Sherry Service and a dual entree of Chive Butter Poached Lobster and Herb Crusted Tenderloin of Beef with Roasted Shallot~Port Demi-Glace, Saffron Whipped Potatoes and Vegetable "Fettuccine" with Carrots, Zucchini, Summer Squash, and Red Bell Pepper.
The beautifully intricate cake was made by none other than Jim Smeal, and guests danced the night away to the sounds of the Flabbergasters from Chapel Hill, NC.
Seeing as 2007 is the year of the Pig in the Chinese zodiac, Stephanie and Ben gave those in attendance a symbol of good luck in the form of a small pig in their favor boxes.
After the cocktail hour, the outside temperature had cooled to a comfortable level and wedding guests were seated in the courtyard for a high class 3-course dinner which included She Crab Soup with Sherry Service and a dual entree of Chive Butter Poached Lobster and Herb Crusted Tenderloin of Beef with Roasted Shallot~Port Demi-Glace, Saffron Whipped Potatoes and Vegetable "Fettuccine" with Carrots, Zucchini, Summer Squash, and Red Bell Pepper.
The beautifully intricate cake was made by none other than Jim Smeal, and guests danced the night away to the sounds of the Flabbergasters from Chapel Hill, NC.Seeing as 2007 is the year of the Pig in the Chinese zodiac, Stephanie and Ben gave those in attendance a symbol of good luck in the form of a small pig in their favor boxes.
Good luck to you Stephanie and Ben Wong.
photos by Stephen Duvall Catering & Events
1 comment:
wow that was so pretty! i can't believe the transformations that little courtyard can go through...eep!
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